Pavlova is a delightful dessert known for its light, airy texture and beautiful presentation. Traditionally made with egg whites, this vegan version uses aquafaba (the liquid from canned chickpeas) to create a similar meringue-like consistency. Here’s how to make a delicious vegan Pavlova topped with whipped coconut cream and fresh fruits.

Ingredients

For the Meringue

• 1 cup aquafaba (liquid from 1 can of chickpeas)
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (optional, for added stability)
• 1 teaspoon white vinegar

For the Whipped Topping

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract

For the Toppings

• Fresh fruits (such as berries, kiwi, passionfruit, or any seasonal fruits)
• Mint leaves (for garnish, optional)

Instructions

Step 1: Prepare the Meringue

1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the parchment as a guide.
2. Whip the aquafaba: In a large mixing bowl, use an electric mixer to whip the aquafaba and cream of tartar on high speed until soft peaks form. This may take about 10 minutes.
3. Add sugar gradually: Slowly add the granulated sugar, one tablespoon at a time, while continuing to whip. Keep whipping until stiff peaks form and the mixture is glossy.
4. Incorporate other ingredients: Gently fold in the vanilla extract, cornstarch, and vinegar until just combined.
5. Shape the meringue: Spoon the meringue mixture onto the prepared parchment paper within the drawn circle. Use a spatula to create a slight dip in the center for holding toppings later.
6. Bake: Place in the preheated oven and bake for about 1.5 hours or until the meringue is dry and crisp on the outside. Turn off the oven and let it cool inside with the door slightly ajar.

Step 2: Prepare the Whipped Topping

1. Make coconut whipped cream: Open the chilled can of coconut milk without shaking it. Scoop out the solidified cream into a mixing bowl, leaving behind any liquid.
2. Whip: Using an electric mixer, whip the coconut cream until fluffy. Add powdered sugar and vanilla extract, then whip again until well combined.

Step 3: Assemble the Pavlova

1. Once the meringue is completely cool, carefully transfer it to a serving plate.
2. Spoon the whipped coconut cream into the center of the meringue.
3. Top with fresh fruits of your choice, arranging them beautifully.
4. Garnish with mint leaves if desired.

Serving Suggestions

Serve your vegan Pavlova immediately for best texture, as it may soften over time due to moisture from the toppings. This dessert is perfect for special occasions or as a delightful treat any day!

Tips

• For an extra flavor boost, consider adding citrus zest to your whipped cream or drizzling with a fruit sauce.
• Feel free to experiment with different fruits based on what’s in season or your personal preferences.

Enjoy your delicious vegan Pavlova!